Mushroom and cheese omelette
A fluffy, satisfying omelette filled with deeply browned mushrooms and melted sulguni cheese, perfect for a hearty and energising breakfast. Sautéing the mushrooms on high heat first ensures they stay juicy while developing deep, savoury notes. Serve immediately garnished with fresh herbs and sliced crisp vegetables.
Ingredients
- eggs3 pieces
- Salt1 pinch
- Black Pepper1 pinch
Instructions
5 steps- 1
Clean and slice the mushrooms into medium pieces. Coarsely grate the cheese and finely chop the fresh parsley.
5 min
- 2
Melt 5 grams of butter in a skillet, add the sliced mushrooms, and fry over medium-high heat for 4-5 minutes until the moisture evaporates and they turn golden. Season lightly with salt and pepper, then transfer to a plate.
5 min
- 3
Crack the eggs into a bowl, add a pinch of salt and black pepper, then beat thoroughly with a fork until smooth and uniform.
2 min
- 4
In the same pan, melt the remaining 10 grams of butter over low heat. Pour in the beaten eggs and gently push the cooked edges towards the center for 1-2 minutes until softly set.
3 min
- 5
Evenly distribute the cooked mushrooms and grated sulguni cheese over one half of the omelette. Fold the other half over the filling, cover with a lid for 1 minute to fully melt the cheese, garnish with parsley, and serve.
2 min
Nutrition
1 serving ≈ 402 g
Nutrition values are estimates. - means data is unavailable.
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